Kid-Friendly Dishes that Adults Love - Dallas News | myFOXdfw.com

Kid-Friendly Dishes that Adults Love

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Thanks to Whole Foods for these yummy dishes

Broccoli Salad with Almond and Chile Dressing -- Serves 6 to 8
A highly flavorful dressing featuring almond butter, ginger, garlic, dates and chile pepper makes a delicious accompaniment to broccoli and bean sprouts. Serve it over soba noodles if you like.
Ingredients
1/2 cup almond butter
1 1/2 tablespoons lemon juice
2 tablespoons chopped pitted dates, raisins or prunes
1 tablespoon chopped fresh ginger
2 cloves garlic, roughly chopped
1/2 teaspoon sea salt or 1 tablespoon reduced-sodium tamari
1/2 small serrano pepper, finely chopped (optional)
1/3 cup water
2 heads broccoli, cut into florets and lightly steamed
1/3 cup chopped cilantro, plus more for garnish
1 1/2 cups mung bean sprouts
Method
In a blender or food processor, purée almond butter, lemon juice, dates, ginger, garlic, salt, pepper and water until smooth. Transfer dressing to a large bowl, add broccoli and cilantro and toss well. Cover and marinate for up to 1 hour, if you like. Arrange bean sprouts on a large platter, top with broccoli, garnish with cilantro and serve.
NutritionPer serving: 150 calories (90 from fat), 10g total fat, .5g saturated fat, 0mg cholesterol, 180mg sodium, 10g total carbohydrate (3g dietary fiber, 5g sugar), 6g protein
http://www.wholefoodsmarket.com/recipes/2767

Tofu Ricotta
Makes about 2½ cups
Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.
Ingredients
1 (14-ounce) block extra firm tofu, drained and crumbled
1 1/2 tablespoons tahini
2 cloves garlic, finely chopped
3 tablespoons nutritional yeast
Pinch of freshly ground nutmeg
1/2 tablespoon mellow white miso
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh parsley
Method
In a medium bowl, mash all ingredients together with the back of a spoon until well combined.
Nutrition:Per serving (about 4oz/100g-wt.): 120 calories (60 from fat), 7g total fat, 0g saturated fat, 0mg cholesterol, 50mg sodium, 7g total carbohydrate (3g dietary fiber, 1g sugar), 11g protein

Basic Marinara Sauce
1/2 cup reduced-sodium vegetable broth
1 cup finely chopped white onion
4 cloves garlic, finely chopped
1/8 teaspoon crushed red pepper flakes (optional)
2 tablespoons no-salt-added tomato paste
2 (15-ounce) cans no-salt-added chopped tomatoes
1 tablespoon balsamic vinegar
2 tablespoons thinly sliced fresh basil
1 tablespoon finely chopped fresh oregano
1/4 teaspoon sea salt
Freshly ground black pepper to taste
Makes about 3 cups
Use this simple marinara sauce as a topping for your favorite whole grain pasta.
Ingredients
1/2 cup reduced-sodium vegetable broth
1 cup finely chopped white onion
4 cloves garlic, finely chopped
1/8 teaspoon crushed red pepper flakes (optional)
2 tablespoons no-salt-added tomato paste
2 (15-ounce) cans no-salt-added chopped tomatoes
1 tablespoon balsamic vinegar
2 tablespoons thinly sliced fresh basil
1 tablespoon finely chopped fresh oregano
1/4 teaspoon sea salt
Freshly ground black pepper to taste
Method
In a large skillet over medium-high heat, bring broth to a simmer. Add onion, garlic and crushed red pepper and cook until onion is translucent, about 5 minutes. Add tomato paste and cook 1 minute, stirring constantly. Reduce heat to medium, stir in tomatoes and cook about 15 minutes to blend flavors, stirring occasionally to make sure mixture doesn't stick to the pan. Remove from heat and stir in vinegar, basil, oregano, salt and pepper. Serve warm or chill until ready to serve.
NutritionPer serving (about 1/4 cup): 25 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 95mg sodium, 4g total carbohydrate (1g dietary fiber, 3g sugar), 1g protein

 

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